FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Polenta-Stuffed Portabella Mushrooms With Pancetta And Tomato Sauce

1 fave
Nutrition per serving    (USDA % daily values)
CAL
501
FAT
108%
CHOL
18%
SOD
89%

Comments

Add a comment

Ingredients for 4 servings

4 x portabella mushroom caps, washed, dried, and stems removed

1 tbsp olive oil for greasing the pan

4 cup vegetable broth

1 cup uncooked polenta (grits)

1/4 cup pecorino-romano cheese

1/4 lb pancetta, cut into 1/4-inch pieces

3 tbsp extra virgin olive oil

shallot, coarsely chopped

2 large garlic cloves, coarsely chopped

1 can crushed tomatoes, 28 oz.

1/4 cup milk

1 tsp dried oregano

kosher salt

freshly ground black pepper

You might also like

Stuffed Portabellos Mushrooms With Herb Sauce
Sprouted Kitchen
Stuffed Portabello Mushrooms
Louanne's Kitchen
Stuffed Portabello Mushroom
In Erika's Kitchen
Braised Short Ribs With Mascarpone Polenta
Framed Cooks
Goat Cheese And Polenta Stack Recipe
Food Republic
Polenta With Spicy Mushrooms
Dana Treat
Polenta With Green Beans, Mushrooms, Peas, And...
Bon Appetit
Portobello And Polenta Tamales
Food & Wine
Mushroom Steak And Polenta Chips With Bearnaise...
Delicious Everyday
Rustic Chicken With Mushrooms & Gruyère Polenta
Fine Cooking